EP3019031B1 - Lebensmittelprodukt auf getreidebasis für menschlichen oder tierischen verzehr und zugehöriges herstellungsverfahren - Google Patents

Lebensmittelprodukt auf getreidebasis für menschlichen oder tierischen verzehr und zugehöriges herstellungsverfahren Download PDF

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Publication number
EP3019031B1
EP3019031B1 EP14742280.2A EP14742280A EP3019031B1 EP 3019031 B1 EP3019031 B1 EP 3019031B1 EP 14742280 A EP14742280 A EP 14742280A EP 3019031 B1 EP3019031 B1 EP 3019031B1
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EP
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Prior art keywords
products
cereal
food
compact
product
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Not-in-force
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EP14742280.2A
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English (en)
French (fr)
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EP3019031A1 (de
Inventor
Isabelle Françoise AREKION
Nadia Danièle Evelyne NOVET
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Panzani SAS
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Panzani SAS
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Publication of EP3019031A1 publication Critical patent/EP3019031A1/de
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting

Definitions

  • the present invention relates to the general technical field of food products based on cereal products which are on the one hand intended for human or animal consumption and on the other hand for cooking in a liquid, which is hot water. or boiling, as well as their industrial manufacturing process.
  • the present invention relates more particularly to a food product based on cereal products which is intended for human or animal consumption and for cooking in a liquid, which is hot or boiling water.
  • the present invention also relates to a method of manufacturing a food product based on cereal products, said food product being intended for human or animal consumption and for cooking in a liquid, which is hot boiling water.
  • the doses of expanded rice are then ready to be consumed immediately and without cooking or additional operation on the part of the consumer.
  • the cereal food product will be considered to be in its " raw " state, which state corresponds to a dry product whose humidity is less than or equal to 14% and which is therefore inedible as it is and requires hydration in cold, hot or boiling water for products whose starch is already transformed (parboiled rice, couscous) or cooking strictly in boiling water to make the starch digestible and hydrate the product (white rice or pasta).
  • Raw ” rice of this type is perfectly suited to human consumption but must undergo cooking in a liquid, generally hot or boiling water, prior to consumption.
  • the grains of rice being all individualized, it turns out that the appropriate dosage of the quantities of rice to be cooked is difficult and lacks precision so that one generally results in over or under dosage and rarely in obtaining the exact dosage. desired.
  • Frozen food products of all kinds are also known, including frozen cereal products, which can be presented in a compact individualized form corresponding to a precise dose or portion of food. These products have, however, already undergone a conditioning treatment which has modified the organoleptic properties of the foodstuffs which are therefore no longer in their original state corresponding to the “ raw ” state defined above.
  • the document GB 2 170 091 A describes a brick of dried noodles on which a mixture in powder or granular form of flavoring agents, spices, flavors and a hygroscopic bonding agent is fixed by moistening and drying.
  • the document WO 98/28988 A1 describes a food, and its manufacturing process, consisting of prepared cereals, and intended to be consumed with a liquid, such as milk.
  • the food contains a multitude of individual elements of prepared cereals, arranged to form a three-dimensional toy figure and agglomerated with a binder which maintains the shape of the three-dimensional toy figure and which reacts, when exposed to the liquid, dissolving relatively quickly and causing loss to the figure three-dimensional toy, substantially immediately, its agglomerated form.
  • the objects assigned to the invention therefore aim to provide a new food product based on cereal products intended for human or animal consumption and also for cooking in a liquid, which is hot or boiling water as well as a corresponding manufacturing process, said products having retained the organoleptic qualities of the original cereal products and being of a particularly easy dosage for the consumer to use.
  • Another object of the invention aims to provide a new food product based on cereal products as well as its manufacturing process, the preservation and storage of which are particularly easy and can extend over a long period without appreciable deterioration of the product.
  • Another object of the invention aims to provide a new food product based on cereal products as well as its manufacturing process which can be the subject of particularly attractive packaging to the consumer.
  • Another object of the invention to provide a new food product based on cereal products as well as its manufacturing process which can be adapted to different types of cereals or to different types and forms of cereal products.
  • Another object of the invention aims to provide a new food product based on cereal products as well as its manufacturing process which makes it possible to obtain good disintegration and individualization of the food product based on cereal products during cooking.
  • Another object of the invention aims to provide a new food product based on cereal products as well as its manufacturing process which can be obtained from particularly economical and using conventional technical means.
  • the invention relates firstly to a new food product based on cereal products which is on the one hand intended for human or animal consumption and which is on the other hand intended for cooking in a liquid, which is hot or boiling water, before being ingested by a consumer.
  • the term “food product based on cereal products” will be understood to mean any food product of which the essential constituent (s) are cereal-based, this product being intended for cooking in boiling water.
  • the food products according to the invention therefore form conventional grocery products forming part of the group comprising in particular pasta of all kinds and all shapes, rice, cooking cereals such as wheat, whether they are durum wheat or soft wheat, without this list being considered to be exhaustive.
  • the cereal products of the food product in accordance with the invention are “ raw ” cereal products as they have been defined previously, that is to say in particular inedible immediately unless undergoing cooking.
  • the food products in accordance with the invention are also intended to be cooked in a liquid, and in particular in boiling water and intended to disintegrate in boiling water substantially instantaneously, that is to say that the cereal products will almost instantaneously be individualized in boiling water and not be agglomerated or stuck together.
  • the food product according to the invention is based on cereal products and is intended for human or animal consumption and for cooking in a liquid, for example hot or boiling water, and it comprises cereal products in their raw state which are agglomerated together by a food flour whose starch has undergone a heat treatment of starch gelatinization so as to form a compact dose of cereal products, said dose being ready for cooking and capable of disintegrating quickly in the cooking liquid.
  • Cereal products are formed by whole (whole) or crushed (or even broken) grains or cereal grains or formed from a mixture of crushed or whole grains.
  • the cereal products are in particular formed from rice or wheat (hard or soft).
  • the cereal products in accordance with the invention can also be products of milling cereal seeds shaped by agglomeration then cooking and drying (couscous) or shaped by extrusion, rolling then drying (pasta).
  • the cereal products in accordance with the invention are thus formed by whole or crushed cereal grains or formed from a mixture of crushed and whole grains or else formed by milled cereal seed products.
  • the compact dose of cereal products in accordance with the invention and forming the food product consists of whole cereal grains which have not undergone mechanical treatment leading to a deformation or crushing so that they are in their original shape. Conversely, they can be the subject of mechanical crushing treatments leading to a breaking of the cereal grains thus forming crushed grains which constitute the compact dose.
  • the compact dose can also be formed in equal parts or not, by a mixture of whole and crushed grains.
  • the whole or crushed cereal grains are chosen from the group formed by: rice, corn, durum wheat, soft wheat, wheat, spelled, barley.
  • the invention can be applied to other types of cereal grains, and even to hard wheat grains which have undergone a mechanical operation of transformation into semolina to obtain couscous.
  • the food product according to the invention can also comprise a mixture of cereal grains of different species and varieties (mixture of wheat and corn, for example).
  • the fragments of cereal products can also be formed by pasta.
  • the pasta can be in the various and usual forms known in the field of pasta and have shapes in cones, shell, shell, tube, of different lengths, hollow or solid. , etc. without this list being exhaustive.
  • the function of the food flour used is to achieve the agglomeration of the fragments of cereal products between them so as to form a compact dose or portion of cereal products, said dose or portion being ready for cooking.
  • the flours used for agglomeration must have properties of perfect and rapid solubility in cold water and starch starch at room temperature.
  • the solubility of the flours must therefore be rapid in cold water.
  • the search for the sticky effect of the starch in the flour must, during manufacture, be manifested at room temperature, and in particular in cold water in order to quickly and simply lead to good aggregation or agglomeration of fragments of cereal products among themselves.
  • the native flours of cereal products such as the native flours of wheat, or of rice, did not have the ability to dissolve in water or to form cold starches.
  • the edible flours which are suitable for the invention can be characterized using an apparatus of the RVA (Rapid Visco Analyzer) type which measures the change in the viscosity of a water + flour solution. during a precisely defined heat treatment.
  • RVA Rapid Visco Analyzer
  • RVA profile of the rice flour B which is suitable for producing the food products in accordance with the invention is that obtained with the rice flour B which, in the present and particular case, corresponds to an extruded rice flour having undergone gelatinization of the starch.
  • Such a flour shows a viscosity profile that is substantially constant over time and devoid of any characteristic peak.
  • native rice flour and for example the native rice flour illustrated on figure 1 with profile A, exhibit, when subjected to the protocol described above, a first peak in viscosity characteristic of the gelatinization of the starch contained in the flours.
  • Such native flours also exhibit a second characteristic profile, namely, at the end of the protocol, a very significant change over time in their viscosity during the cooling period provided for in the protocol.
  • This characteristic change in viscosity corresponds to the retrogradation of the native starch contained in native rice flours, a phenomenon absent in food flours which have already undergone gelatinization of their starch.
  • the food product according to the invention advantageously comprises between 2 and 5% of flour, preferably a rice or wheat flour, by weight relative to the product to be agglomerated, that is to say relative to the weight of fragments of cereal products to be agglomerated.
  • the food product in accordance with the invention has a humidity of less than or equal to 14%, and preferably less than or equal to 13%, and even more preferably between 11 and 13%.
  • the final ready-to-cook product in accordance with the invention is a food product based on cereal products which forms a compact and individualized food roll, that is to say it has a finite shape in space. .
  • it forms a cylindrical roller, it being understood that it can have any other conceivable shape and be for example in the form of a cube, a sphere, a pyramid, a rectangular parallelepiped or of any other specific form.
  • the food product in accordance with the invention and corresponding to a dose of cereals ready for cooking has a weight of between 30 g and 60 g, and preferably of the order of 40 g with a humidity of the order of by 12%.
  • the invention also relates to a method of manufacturing a food product based on cereal products intended for human or animal consumption.
  • the first step of the invention consists in mixing the food flour with the fragments of cereal products, whether for example cereal grains or pasta.
  • the mixing can be carried out using any suitable means well known to those skilled in the art in mixers of the conventional type.
  • the food flour used has previously undergone a heat treatment for gelatinization of its starch according to conventional methods and techniques well known to those skilled in the art.
  • the amount of flour to be added is adjusted to allow good cohesion between the different fragments of cereal products with a minimum of water.
  • the amount of food flour to be mixed varies between 2 and 5% by weight relative to the fragments of cereal products to be agglomerated.
  • the flour is distributed evenly around all the fragments of cereal products.
  • the next step is to add a minimum or adjusted amount of water to dissolve the flour, starch the flour and distribute the solution evenly around the fragments of cereal products.
  • the adjusted quantity of water which is added to the first mixture varies between 5 and 10% relative to the weight of the first mixture.
  • the shaping or shaping of the food products in accordance with the invention is carried out in order to constitute a compact dose of cereal products ready for cooking.
  • the shaping of the second mixture is obtained by a molding operation.
  • the second mixture is, for example, deposited in a mold in order to give the appropriate shape to the compact dose of cereals to be manufactured.
  • the shaping aims to manufacture rollers of cylindrical shape and of constant weight by depositing in molds of appropriate shape and capacity, these rollers then being slightly compressed to optimize the cohesion of the fragments. of grain products between them.
  • the last general step of the process according to the invention consists in ensuring the drying of the compact food product.
  • the drying of the compact food product is carried out using a flow of hot air.
  • the drying is carried out by subjecting the compact products to a flow of hot air to bring the compact products to a final humidity of between 11 and 13%.
  • the drying is carried out by subjecting the compact products to a flow of air at a temperature between 50 ° C and 90 ° C, preferably at about 60 ° C, for a period of between 20 and 90 minutes depending on the temperature of the air flow applied.
  • the compact products are stabilized, for example by subjecting them to a flow of air at a temperature between 25 and 35 ° C. for a period of between 30 and 60 minutes.
  • the food products obtained can be stored for several years, and for example for 2 years at room temperature in a dry place.
  • the food products in accordance with the invention disintegrate instantly, all the grains (whole and / or crushed) or pasta being individualized and the cooking then being able to take place in the usual way without modifying the matter. for cooking grains or pastes of the prior art.
  • the mixture of grains and rice flour is brought into contact with 60 ml of cold water and distributed in 27 cylindrical molds 8 cm in diameter. Each pebble weighs 40 g and has a humidity of 17%.
  • the pebbles are lightly compressed, placed on a tray and introduced into a static dryer. They are subjected for 45 minutes to a current of air at 60 ° C. and then stabilized at 35 ° C. for 30 minutes. At the exit of the dryer their humidity is 12%. They are compact, their shape is perfectly cylindrical and stable at room temperature.
  • the grains are properly cooked, their texture is identical to that of the cooked grains not previously agglomerated. They are well individualized and not sticky.
  • 1 kg of durum wheat pasta in the form of a shell is mixed with 23 g of extruded rice flour.
  • the mixture of pasta and rice flour is brought into contact with 60 ml of cold water and distributed in 30 cylindrical molds 8 cm in diameter. Each pebble weighs 35 g and has a humidity of 17%.
  • the pebbles are lightly compressed, placed on a tray and introduced into a static dryer. They are subjected for 45 minutes to a current of air at 60 ° C. and then stabilized at 35 ° C. for 30 minutes. At the exit of the dryer their humidity is 12%. They are compact, their shape is perfectly cylindrical and stable at room temperature.
  • the mixture of grains and rice flour (not subjected to a gelatinization treatment of its starch) is brought into contact with 60 ml of cold water and distributed in 27 cylindrical molds 8 cm in diameter. Each pebble weighs 40 g and has a humidity of 17%.
  • the pebbles are lightly compressed, placed on a tray and introduced into a static dryer. They are subjected for 45 minutes to a current of air at 60 ° C. and then stabilized at 35 ° C. for 30 minutes. At the exit of the dryer their humidity is 12%. They are compact, their shape is perfectly cylindrical and stable at room temperature.
  • the manufacturing process according to the invention thus makes it possible to obtain compact doses of cereal-based products, whether they are whole or crushed cereal grains or pasta which have the ability to disintegrate instantaneously when one. immersed them in boiling water, and to retain the qualities and organoleptic properties of comparable products sold in bulk, that is to say not agglomerated.
  • the invention finds its industrial application in the manufacture, processing and use of food products based on cereal products.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Claims (16)

  1. Lebensmittelprodukt auf der Basis von Getreideprodukten, welches für den menschlichen oder tierischen Verzehr und zum Kochen in einer Kochflüssigkeit bestimmt ist, die heißes oder kochendes Wasser ist, dadurch gekennzeichnet, dass es Getreideprodukte in ihrem Rohzustand umfasst, wobei der Rohzustand einem Trockenprodukt entspricht, dessen Feuchtigkeit kleiner oder gleich 14 % ist, wobei die genannten Getreideprodukte vor dem Verzehr durch einen Verbraucher eine Hydratisierung in heißem oder kochendem Wasser erfordern, für die Produkte, deren Stärke bereits umgewandelt wurde, oder ein Kochen ausschließlich in kochendem Wasser, um die Stärke verdaulich zu machen und das Produkt zu hydratisieren,
    wobei die genannten Getreideprodukte aus ganzen oder zerkleinerten Getreidekörnern gebildet sind oder aus einer Mischung von zerkleinerten und ganzen Getreidekörnern gebildet sind oder auch aus Mahlprodukten von Getreidekörnern gebildet sind,
    wobei die genannten Getreideprodukte untereinander durch ein Lebensmittelgetreidemehl agglomeriert sind, dessen Stärke einer thermischen Stärkegelatinisierungsbehandlung unterzogen wurde, wobei das genannte Lebensmittelprodukt eine kompakte Dosis von Getreideprodukten bildet, die kochfertig sind und dafür geeignet sind, sich sofort in der Kochflüssigkeit aufzulösen.
  2. Produkt nach Anspruch 1, dadurch gekennzeichnet, dass seine Feuchtigkeit kleiner oder gleich 14 % ist, vorzugsweise kleiner oder gleich 13 % und noch bevorzugter zwischen 11 und 13 %.
  3. Produkt nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass die ganzen oder zerkleinerten Getreidekörner ausgewählt sind aus der Gruppe, die gebildet ist aus:
    Reis, Mais, Hartweizen, Weichweizen, Dinkel, Gerste.
  4. Produkt nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass es zwischen 2 und 5 Gew.-% Mehl, vorzugsweise ein Reis- oder Weizenmehl, umfasst.
  5. Produkt nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass es eine kompakte und individualisierte Lebensmittelrolle bildet.
  6. Produkt nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass es eine zylindrische Rolle bildet.
  7. Produkt nach Anspruch 5 oder 6, dadurch gekennzeichnet, dass es ein Gewicht zwischen 30 g und 60 g aufweist, und vorzugsweise in der Größenordnung von 40 g, mit einer Feuchtigkeit in der Größenordnung von 12 %.
  8. Verfahren zur Herstellung eines Lebensmittelprodukts auf der Basis von Getreideprodukten, das für den menschlichen oder tierischen Verzehr und zum Kochen in einer Flüssigkeit bestimmt ist, die heißes oder kochendes Wasser ist, dadurch gekennzeichnet, dass:
    - die Getreideprodukte in ihrem Rohzustand gemischt werden, wobei der Rohzustand einem Trockenprodukt entspricht, dessen Feuchtigkeit kleiner oder gleich 14 % ist, wobei die genannten Getreideprodukte vor dem Verzehr durch einen Verbraucher eine Hydratisierung in heißem oder kochendem Wasser erfordern, für die Produkte, deren Stärke bereits umgewandelt wurde, oder ein Kochen streng in kochendem Wasser, um die Stärke verdaulich zu machen und das Produkt zu hydratisieren, mit einem Lebensmittelgetreidemehl, dessen Stärke zuvor einer thermischen Stärkegelatinisierungsbehandlung unterzogen wurde, um eine erste Mischung zu erhalten, wobei die genannten Getreideprodukte aus ganzen oder zerkleinerten Getreidekörnern gebildet werden oder aus einer Mischung von zerkleinerten und ganzen Getreidekörnern gebildet werden oder auch aus Mahlprodukten von Getreidekörnern gebildet werden,
    - eine eingestellte Menge an Wasser der ersten Mischung zugesetzt wird, um das Lösen und Versteifen des Lebensmittelgetreidemehls zu gestatten, und die homogene Verteilung der Lösung um die Getreideprodukte sichergestellt wird, um eine zweite Mischung zu erhalten,
    - das Formen der zweiten Mischung sichergestellt wird, um ein kompaktes Lebensmittelendprodukt zu erhalten,
    - das Trocknen des kompakten Lebensmittelendprodukts sichergestellt wird.
  9. Herstellungsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Formen der zweiten Mischung durch einen Formvorgang erhalten wird.
  10. Herstellungsverfahren nach Anspruch 8 oder 9, dadurch gekennzeichnet, dass am Ende des Formens eine Kompression der zweiten Mischung sichergestellt wird, um ein kompaktes Produkt zu erhalten.
  11. Herstellungsverfahren nach einem der Ansprüche 8 bis 10, dadurch gekennzeichnet, dass das Trocknen des kompakten Lebensmittelprodukts mit Hilfe eines Heißluftstroms durchgeführt wird.
  12. Herstellungsverfahren nach Anspruch 11, dadurch gekennzeichnet, dass das Trocknen durchgeführt wird, indem die kompakten Produkte einem Heißluftstrom ausgesetzt werden, um die kompakten Produkte auf eine Endfeuchtigkeit zwischen 11 und 13 % zu führen.
  13. Verfahren nach Anspruch 12, dadurch gekennzeichnet, dass das Trocknen durchgeführt wird, indem die kompakten Produkte einem Luftstrom bei einer Temperatur zwischen 50 °C und 90 °C, vorzugsweise von ungefähr 60 °C, während einer Dauer zwischen 20 und 90 Minuten in Abhängigkeit von der angewendeten Temperatur des Luftstroms ausgesetzt werden.
  14. Verfahren nach einem der Ansprüche 8 bis 13, dadurch gekennzeichnet, dass am Ende des Trocknungsvorgangs eine Stabilisierung der kompakten Produkte erfolgt, zum Beispiel indem sie einem Luftstrom bei einer Temperatur zwischen 25 und 35°C während einer Dauer zwischen 30 und 60 Minuten ausgesetzt werden.
  15. Verfahren nach einem der Ansprüche 8 bis 14, dadurch gekennzeichnet, dass die Menge an Lebensmittelmehl, das zu mischen ist, zwischen 2 und 5 Gew.-%, bezogen auf zu agglomerierende Fragmente von Getreideprodukten, variiert.
  16. Verfahren nach einem der Ansprüche 8 bis 15, dadurch gekennzeichnet, dass die eingestellte Menge an Wasser, die der ersten Mischung zugesetzt wird, zwischen 5 und 10 %, bezogen auf das Gewicht der ersten Mischung, variiert.
EP14742280.2A 2013-06-25 2014-06-25 Lebensmittelprodukt auf getreidebasis für menschlichen oder tierischen verzehr und zugehöriges herstellungsverfahren Not-in-force EP3019031B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1356096A FR3007248B1 (fr) 2013-06-25 2013-06-25 Produit alimentaire a base de cereales destine a l'alimentation humaine ou animale et procede correspondant de fabrication
PCT/FR2014/051599 WO2014207380A1 (fr) 2013-06-25 2014-06-25 Produit alimentaire a base de céréales destiné a l'alimentation humaine ou animale et procédé correspondant de fabrication

Publications (2)

Publication Number Publication Date
EP3019031A1 EP3019031A1 (de) 2016-05-18
EP3019031B1 true EP3019031B1 (de) 2021-10-06

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EP14742280.2A Not-in-force EP3019031B1 (de) 2013-06-25 2014-06-25 Lebensmittelprodukt auf getreidebasis für menschlichen oder tierischen verzehr und zugehöriges herstellungsverfahren

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EP (1) EP3019031B1 (de)
ES (1) ES2902412T3 (de)
FR (1) FR3007248B1 (de)
PT (1) PT3019031T (de)
WO (1) WO2014207380A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2024270B1 (en) * 2019-11-20 2021-08-11 Forfarmers Corp Services B V Process for making animal feed mash agglomerates

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2437150A (en) * 1944-09-16 1948-03-02 Isadore A Berg Compressed cereal
US4178392A (en) * 1977-07-01 1979-12-11 Kellogg Company Method of making a ready-to-eat breakfast cereal
JPS61173756A (ja) * 1985-01-25 1986-08-05 Nissin Food Prod Co Ltd 即席麺類の製造方法
US5804235A (en) * 1996-12-26 1998-09-08 Altschul Randice L Edible toy figures constructed of breakfast cereal
FR2920072A1 (fr) * 2007-08-23 2009-02-27 Agronomique Inst Nat Rech Procede de fabrication d'un aliment a base de cereales sans etape de cuisson

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None *

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Publication number Publication date
ES2902412T3 (es) 2022-03-28
PT3019031T (pt) 2022-01-07
FR3007248B1 (fr) 2015-07-31
WO2014207380A1 (fr) 2014-12-31
FR3007248A1 (fr) 2014-12-26
EP3019031A1 (de) 2016-05-18

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